1 1/2 c. brown sugar
1/2 c. shortening
1 egg
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk or sour milk
1 3/4 c. chopped rhubarb (may use frozen)
1/2 c. chocolate chips

TOPPING:

1/2 c. brown sugar
1 tsp. cinnamon
1/2 c. chopped nuts
1/2 c. chocolate chips

Cream 1 1/2 cups brown sugar and 1/2 cup shortening; add egg and vanilla. Combine flour, soda and salt together; add flour mixture alternating with buttermilk or sour milk, beating after each addition.

Stir in rhubarb and chocolate chips. Pour into greased 9x13 inch pan. Combine topping and sprinkle over cake mixture. Bake at 350 degrees for 45 minutes.